1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

—–

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

—–

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450′F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham -
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal pepper
Piri-piri peppers

Try to obtain snails about 1/2″ diameter. Starve them
for 3 or 4 days to get
rid of any toxic herbs they may have ingested. Wash
snails in running water till all the slime is gone.
Place them in a large pan and cover with water (2″ or
3″ above snails). Add all the other ingredients. Cover
the pan tightly. Heat the water over a very slow fire
so that snails have time to extend heads outside
shells.

Let boil slowly for the first hour. Skim and simmer
for another hour, Skim again and serve warm in
saucers, with a little of the cooking liquid. Use
toothpicks or pins to extract snails from shell. Dip
small pieces of bread in the cooking liquid.
Refrigerates well – use any leftovers within a
week. Suggested wines: Portuguese Vinho Verde, or a
dry white wine.

~—

– - – - – - – - – - – - – - – - – -

1 c Sour cream
1 tb Sugar
1/2 ts Salt
1 tb Lemon juice
2 lg Red apples; chopped
1 c Celery; chopped
1/3 c Chopped walnuts

Sour cream replaces the mayonnaise that usually dresses this
traditional American salad of crunchy apples, walnuts and celery.

Combine sour cream, sugar, salt and lemon juice. Combine apples,
celery and walnuts and fold in dressing mixture. Serve immediately.

MMMMM

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

– - – - – - – - – - – - – - – - – -

Recipe By : Phyllis Breen/ Cheltenham PA
Serving Size : 4 Preparation Time :0:00
Categories : Low Calorie Low Fat
Sweet Endings- Fruit Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint fresh strawberries
or unsugared frozen
3/4 cup sugar
1 lemon — juice only

Put all ingredients into a Mixmaster. Beat for 15 to 20 minutes until mixture
thickens. Place in parfait glasses or sherbert dishes and freeze.

Before serving, decorate each with a strawberry.

– - – - – - – - – - – - – - – - – -

—– Fish Fume ======================================
Fish bones (sole is best or use one-half salmon)
2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni *
1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)

Fish Fume:
==========

Heat the butter in a saucepan. Add onion and carrot and cook
briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook
until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring
to a boil and cook for 15 minutes. Remove the bouquet garni. Strain
through chinois.

Reduce by half, strain again, and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
—–

Recipe By : Field and Stream
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Rubs
Chicken Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Paprika
1/4 Cup Onion Powder
1/8 Teaspoon Cayenne
1/2 Teaspoon White Pepper
2 Teaspoons Chili Powder
3 Tablespoons Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Curry Powder
1/2 Teaspoon Black Pepper
1/4 Cup Salt

This seasoning rub can be used on all types of wild game and fish. Dust the
meat of fish before grilling or smoking.

– - – - – - – - – - – - – - – - – -